Save Soft, golden bagel dough filled with a tangy, creamy cranberry jalapeño dip these bite sized bombs are the perfect blend of sweet, spicy, and savory. Ideal for holiday gatherings or as a unique appetizer.
The first time I made these for my family, the colorful filling surprised everyone and they disappeared faster than any other appetizer I've served. The little bursts of cranberry made them a festive favorite!
Ingredients
- Dough: 2 ¼ teaspoons (1 packet) active dry yeast, 1 tablespoon granulated sugar, ¾ cup warm water (110°F(43°C)), 2 cups all purpose flour, 1 teaspoon salt, 1 tablespoon olive oil
- Cranberry Jalapeño Dip Filling: 4 oz (115 g) cream cheese (softened), ⅓ cup dried cranberries (chopped), 1 small jalapeño (seeded and finely diced), 2 tablespoons chopped fresh cilantro, 1 tablespoon honey, ¼ teaspoon salt, ¼ teaspoon black pepper
- Boiling & Topping: 2 quarts water, 2 tablespoons baking soda, 1 egg (beaten for egg wash), 2 tablespoons everything bagel seasoning (optional)
Instructions
- Make the Dough:
- In a small bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 5 minutes.
- Mix and Knead:
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring to form a shaggy dough. Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic. Place dough in an oiled bowl, cover, and let rise in a warm place for 60 minutes or until doubled in size.
- Prepare Filling:
- While dough rises, prepare the filling In a bowl, mix cream cheese, cranberries, jalapeño, cilantro, honey, salt, and pepper until well combined. Chill until needed.
- Preheat Oven:
- Preheat oven to 400°F(200°C). Line a baking sheet with parchment paper.
- Boil Water:
- Bring 2 quarts of water to a boil in a large pot. Add baking soda carefully.
- Shape Bombs:
- Punch down the risen dough and divide into 16 equal pieces. Flatten each piece into a 3 inch disk.
- Fill and Seal:
- Place about 1 heaping teaspoon of filling in the center of each disk. Pinch and seal the dough around the filling, rolling gently into a ball.
- Boil Bagel Bombs:
- Working in batches, carefully drop the bombs into simmering baking soda water for 30 seconds, turning once. Remove with a slotted spoon and place on the prepared baking sheet.
- Egg Wash & Topping:
- Brush each bomb with beaten egg and sprinkle with everything bagel seasoning, if using.
- Bake:
- Bake for 18–20 minutes, until golden brown. Let cool slightly before serving.
Save Sharing these bagel bombs right out of the oven always brings the family together in the kitchen. The warmth and aroma turns our usual snack hour into something festive!
Required Tools
Mixing bowls, measuring cups and spoons, stand mixer or hands for kneading, baking sheet, parchment paper, slotted spoon, saucepan or large pot, pastry brush.
Allergen Information
Contains wheat (gluten), egg, and dairy. Double check the everything bagel seasoning for sesame or other allergens.
Nutritional Information
Each bagel bomb has about 115 calories, 3.5 g total fat, 18 g carbohydrates, and 3 g protein.
Save Serve these warm for best flavor, and enjoy their melt-in-your-mouth texture in every bite. Perfect with sparkling wine or a light lager for a festive touch!
Kitchen Q&A
- → What makes the filling tangy and spicy?
The combination of cream cheese, dried cranberries, and jalapeño delivers tanginess and heat, balanced by honey and cilantro.
- → Can I use fresh cranberries instead of dried?
Yes, finely chop fresh cranberries and reduce the honey slightly to maintain the filling's balance.
- → How do I get the chewy bagel texture?
Boiling the filled dough briefly in baking soda water before baking gives the bombs their signature chew.
- → Is it necessary to use everything bagel seasoning?
No, it's optional but adds savory flavor and crunch. Plain or sesame topping works well, too.
- → Are these suitable for vegetarians?
Yes, they use dairy and eggs but contain no meat, making them a vegetarian-friendly appetizer.
- → Can these bombs be made ahead?
You can assemble and refrigerate the dough bombs, then bake fresh before serving for best texture and flavor.